What’s for dessert?Several years ago I was into making cheesecakes, but then my daughter Mary and daughter-in-law Missy started making them. They did such a good job I retired the duty (mine usually cracked on top anyway)! We are going up north this week to spend some time with our son John and family and since Missy has made so many cheesecakes for us and she isn’t feeling up to doing much cooking, I have decided to make one and take it up with us. I don’t want her to have a cheesecake withdrawl! Cheesecake may seem a little heavy for warm weather, but I am hoping the whipped topping will lighten it up a bit.

Thank you to all of you readers that kept my daughter in law Missy in your prayers, she had successful surgery for removal of a brain tumor and is now home recovering.Summer is always time for those family reunion potluck picnics. I tried a new side dish recipe for a macaroni salad from one of the latest issues from Taste of Home. I liked it so well I have made it twice, I think it’s a nice alternative to potato salad and faster to make too, something a little different to take to a potluck picnic. I hope that you will enjoy it too!Summer Macaroni Salad:1 pkg. (16 oz.) elbow macaroni(I used tri color rotini)1 cup Spin Blend salad dressing2 Tbsp milk2 Tbsp red wine vinegar1 Tbsp sugar1 1/2 tsp salt1/4 tsp garlic powder1/4 tsp pepper1 medium sweet yellow, orange or red pepper,finely chopped1 medium onion, finely chopped2 Roma tomatoes, chopped1 stalk celery, finely chopped2 Tbsp fresh parsley, chopped

Cook the pasta according to package directions, drain, rinse with cold water and drain again. In small bowl, mix the salad dressing, milk, vinegar, sugar and seasonings until blended. In a large bowl combine the pasta, peppers, onion and celery. Add the dressing and toss gently to coat. Refrigerate covered for at least two hours or longer until cold, Sprinkle with parsley before serving.

Soup in the summer?I usually think of soup as being a fall and winter dish, but in the last few years, I have seen recipes for cold fruit soups. These soups use fresh fruit, yogurt and juice of some sort and they’re served for a brunch or dessert. Then there are vegetable soups served cold using fresh veggies with a tomato juice base and spices. Today I am sharing a recipe that can be served either cold or hot - your choice. It’s equally good served either way. I hope that you agree!Cream of Asparagus Soup:2 lbs asparagus, trimmed, cut off tips (set aside) and cut stalks into 2 inch chunks6 Tbsp butter1 cup coarsely chopped onion6 Tbsp flour2 cans chicken broth2 cups half and half1 Tbsp dill weedsalt and pepper to tasteSteam asparagus tips in small amount of water for 1 minute; cool in ice water, drain and set aside. Melt butter. Add chopped asparagus stalks and onion; cook for 8-10 minutes until onion and asparagus tender, add flour, cook 2-3 minutes, then add broth and cook for 10 minutes. Puree in small batches in blender, then add half and half, return to soup pot, add dill weed, salt and pepper, reheat gently, add cooked asparagus tips. Serve hot or cold.Enjoy our warm summer weather! Don’t forget the sunscreen! Have a great week!

Another Spring treat!We can now purchase fresh asparagus anytime of the year, but there is nothing like fresh picked asparagus in the spring! The weather wasn’t the greatest last week for our grandchildren Hunter and Taylor’s visit, but we had a good time anyway. It doesn’t seem like kids let cool rainy weather interfere with their fun. Hunter organized card playing tournaments for us, complete with charts to fill in. I won’t tell you who the winner was, but it certainly wasn’t me!! A beloved member of our family, our daughter in law Melissa (mother to Hunter and Taylor) need your prayers. She will be undergoing surgery on June 9th to remove a brain tumor at St Cloud. I do believe in the power of prayer!

Asparagus wrapped in ham over rice:1 cup long grain white rice, cooked in 2 1/2 cups water or chicken broth, bring liquid to boil add rice, cover, lower heat and simmer for 15-20 min until liquid gone, set aside.4 Tbsp butter4 Tbsp flour2 cups milksalt and pepper to taste in milk1 cup shredded Swiss cheese24 stalks asparagus6 slices cooked ham, like boiled ham, or deli ham but sliced thicker than shaved. You need to be able to roll it. Melt butter, add flour and cook 2 minutes, add milk bring to boil until thick, blend gently adding cheese until melted. Add salt and pepper to taste - you can also add chopped parsley or dill. Preheat oven to 350 degrees. Blend 1/2 cup of sauce into rice, spread in shallow baking dish. Roll 4 asparagus stalks in slice of ham, put on top of rice, cover with sauce. Bake for 25-30 minutes until brown on top and bubbly. You can top with buttered ritz cracker crumbs, if you wish, or parsley.Have a great week!

Author

I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.

Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)